Restaurant GM - Daytime Hours, Growth & Impact

T's Restaurant- Cranston; Cranston (RI); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Growth opportunities

Daytime hours

Thanksgiving and Christmas Day off

Meal benefits

Tickets at Work discounts

Job summary

The Restaurant General Manager at T's Restaurant- Cranston will be the senior leader responsible for the entire restaurant, overseeing front‑of‑house and back‑of‑house operations, the management team, and team member performance to deliver the T’s experience.

This role requires strong leadership, hospitality excellence, and the ability to analyze sales, labor, food cost, and guest feedback to improve performance while ensuring safety, cleanliness, and consistent service.

Qualifications

• High school diploma or equivalent required; culinary, hospitality, business, or restaurant management education preferred.
• Minimum of 3 years of restaurant management experience with demonstrated responsibility for both front-of-house and back-of-house operations.
• Experience leading managers, supervisors, and hourly team members in a full-service restaurant environment.
• Strong working knowledge of restaurant operations, hospitality, food preparation, food safety, sanitation, staffing, scheduling, labor management, purchasing, inventory, cash controls, and financial reporting.
• Ability to recruit, coach, train, communicate expectations, manage performance, and hold leaders and team members accountable in a respectful and professional manner.
• Strong business judgment and ability to analyze sales, labor, food cost, waste, guest feedback, and operational trends to improve restaurant performance.
• Strong communication, organization, problem‑solving, collaboration, and decision‑making skills.
• Computer proficiency and ability to use company systems, including POS, scheduling, payroll, inventory, reporting, and communication tools.
• Food Safety Manager, Alcohol Service, and First Aid certifications required, or ability to obtain within company guidelines.

Responsibilities

• Lead the entire restaurant management team and establish clear ownership, expectations, priorities, and daily goals across front‑of‑house and back‑of‑house operations.
• Recruit, interview, select, onboard, train, coach, schedule, evaluate, recognize, retain, and develop managers, team leads, and hourly team members.
• Build a culture of teamwork, accountability, respect, inclusion, healthy professional boundaries, and continuous improvement aligned with T’s Five Commitments and leadership expectations.
• Address performance, conduct, attendance, and policy concerns through timely coaching, documentation, corrective action, and partnership with Operations and People & Culture.
• Develop leadership bench strength and support succession planning through consistent feedback, delegation, and development opportunities.
• Oversee daily front‑of‑house and back‑of‑house execution, including opening, service, shift transitions, closing, sanitation, staffing, maintenance, and service readiness.
• Lead through managers and team leads while remaining visible, hands‑on, and prepared to support any area of the restaurant as business needs require.
• Ensure staffing plans, schedules, deployment, training coverage, and labor use support anticipated business levels and operational goals.
• Protect consistent standards for hospitality, food quality, ticket times, cleanliness, organization, communication, and overall restaurant execution.
• Identify and resolve operational issues involving staffing, equipment, maintenance, inventory, facilities, vendors, systems, or guest service.
• Execute company initiatives, promotions, operational plans, and restaurant‑level community involvement.

Job description

The Restaurant General Manager at T's Restaurant- Cranston will be the senior leader responsible for the entire restaurant, overseeing front‑of‑house and back‑of‑house operations, the management team, and team member performance to deliver the T’s experience.

This role requires strong leadership, hospitality excellence, and the ability to analyze sales, labor, food cost, and guest feedback to improve performance while ensuring safety, cleanliness, and consistent service.